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Tlalpeño Broth with Chicharrón

30 mins
25 mins
Low
4.666667
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265
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This recipe is a twist on the classic tlalpeño broth as we add a rich pork rind to the broth that will give it a delicious homemade touch.

Ingredients

6 portions
  • 6 cups chicken soup
  • 1 chicken breast, cooked and crumbled
  • 3 tablespoons vegetal oil
  • 1/2 cups onion, finely chopped
  • 1 tablespoon garlic, finely chopped
  • 1 1/2 cups tomtato, in small cubes
  • 1/4 cups pork rind, chopped up
  • 3 guajillo chilies, hydrated in hot water
  • 1 ancho chili pepper, hydrated in hot water
  • 1 1/2 cups carrot, in medium cubes
  • 1 cup pumpkin, in medium cubes
  • 1 cup chickpea, Cooked
  • to taste salt
  • to taste black pepper
  • enough Oaxaca cheese, to decorate
  • enough avocado, in small cubes, to decorate
  • enough lemon, To accompany
  • enough pork rind, chopped, for garnish
  • enough coriander, to decorate

Preparation

In a pot add the oil with the onion, the garlic, the tomato, the pork rind and let it fry for 3 min.
Blend with the consommé, the guajillo chili, the ancho chili and return to the pot. Reservation.
Add the carrot, with the chicken, the chickpea and boil for 5 minutes.
Add the pumpkin and boil for 3 min and season with salt and pepper.
Serve hot in a soup bowl and decorate with Oaxaca cheese, avocado and pork rinds. Accompany with lemon and a rich horchata water.

PRESENTATION

Serve hot in a talavera soup plate. Accompany with lemon and horchata water.

TIPS

You can make the broth without chili or make it with chipotle chili.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
Rate this tip
Ratings (3)
Maria Esther Castillo López
16/01/2021 10:36:28
RICO CON SABOR MEXICANO
Selene Ramírez
30/12/2020 09:45:57
La hare
marlen carrera
18/12/2020 17:07:14
Super rendidora y rica.

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